The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi‐enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorul...

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Veröffentlicht in:	Biotechnology and applied biochemistry 2023-06, Vol.70 (3), p.1310-1319
Hauptverfasser:	Santana, Mona Liza, Tavares, Iasnaia Maria de Carvalho, Costa, Floriatan Santos, Teshima, Elisa, Sena, Amanda Reges, Franco, Marcelo, Assis, Sandra Aparecida
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity cellulases Chemical properties Design optimization Enzymatic activity enzymes Fermentation Guava juice viscosity Juices pectinases Pseudozyma Psidium guajava Reduction response surface Rhodotorula mucilaginosa Rhodotorula orizycola tropical fruits Viscosity Yeast Yeasts
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